Perfect Scrambled Eggs

Scrambled eggs. It's a good dish that can so easily go wrong. We've all been served piles of flavorless, rubbery eggs at those 24-hour diners. But if you've never had really good ones, you're missing out. Well-cooked scrambled eggs make for a comforting, satisfying (and protein-packed) meal you can prepare for yourself any time of the day. An easy weeknight dinner, it comes together in less time than it takes to order takeout. Plus, mastering the meal is an essential skill to have in your arsenal for when someone special stays the night. What's more, you don't need anything other than a few eggs and some butter. You don't even need a whisk. All you need to do is cook 'em low and slow to end up with scrambled eggs that are rich in flavor, fluffy in texture and—we're just gonna say it—luscious.

Ingredients

4-6large eggs

1-2 tbs.butter

Saltand pepper

Technique

Over a low heat, melt the butter in a nonstick skillet and then swirl to coat the pan.

Crack all the eggs directly into the pan (letting them sit for a few seconds) and season with pepper.

With a wooden spoon or rubber spatula, break up the yolks and slowly start pushing the eggs to the center of the pan, letting the liquid parts run out to the edges.

Continue gently pushing and stirring for another two minutes or so, until the eggs are no longer runny, but they're still plenty tender. Think of it like a steak—you're aiming for "medium." Finish by topping with a pinch or two of salt and a little more pepper.

Make It Your Own

Add chopped herbs like thyme, Italian parsley or chives. Maybe some cheddar or goat cheese. And serve the eggs over some nice toast ... and maybe a Bloody Mary.